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  1. tidesmoker

    Tomorrow is first competition!

    Tomorrow I am in a small competition that will consist of 2 racks of baby backs and 2 chickens. I'm not so worries about the cook...as I am the actual presentation. There will be 2 boxes. 6 ribs in one box (2ribs per judge), and the chicken in another. Has to be breast meat. My rib questions...
  2. tidesmoker

    Help! With Ribs & Chicken Cook

    Hey guys, I have a MES30" smoker, and I've got to cook 2 half chickens and a rack of baby backs. If I was doing just the ribs....I would go 2-2-1 method at 225 degrees. When/How does the chicken play in?  Will this extend cooking time? Etc... Any info will be helpful.  Thanks!
  3. tidesmoker

    What's your occupation?

    I sell playground equipment. We design, install, and provide playground areas. I was a teacher/coach, but recently swapped over to sales. Loving it!
  4. tidesmoker

    How to ensure tender BB Ribs..?

    I went for 4-1/2 hours straight through...at 225F. I added wood chips every 90 minutes.
  5. tidesmoker

    Hello

    Hello, I am JB, and I live in North Alabama. 32 years old. I just recently got a 30" Masterbuilt Electric Smoker. I love to cook ribs, chicken, and tenderloin. I look forward to learning from you guys. Thanks. JB
  6. tidesmoker

    How to ensure tender BB Ribs..?

    I have a 30" MES... The first rack I cooked tasted good, but it was too tough and the meat wasn't pulling back from the bone. I used some water/beer in my drip pan, but I didn't use any foil (or any 2-2-1 method)... Is that the problem? Thanks.
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